After the efforts, results arrive
03 de diciembre de 2018

Lacrima Baccus, together with a group of vine growers, signs new contracts in the United States during a tour of APVSA.

Those attending the event demanded the selected wines, which attracted 150 importers and distributors during the “Born to be Wine” tour. Among them, there was our Lacrima Baccus Cava in the company of the Barolo Riserva Luna Nera, sophisticated wines and cavas, with original labels that add value to the North American market.

Classic wines and those that offer good value-money were also part of the event. Bodegas Verum, Bodegas Pradorey, Bodegas Castelo de Medina and Lacrima Baccus represented Spain. On the other hand, Barolo Reserva Luna Nera represented the Italian wines. As far as France is concerned, it was possible to negotiate on site with Maison Albert, Sadel, Château Haut-Blanville, Domains Auriol and Cellier des Chartreux, to name but a few. Several Champagne houses traveled with us, including Alain Mercier, Charles Clément, Guy de Forez and Klepka-Sausse.

Each winery paid $ 250 for an exhibition table that included glasses, spittoons, ice cubes and an American-style gourmet buffet. A well spent amount if we take into account that during the event we met relevant buyers.

The next meetings will be held in New York, Washington, Atlanta, Miami, New Orleans, Dallas, Mexico City, Los Angeles, San Francisco, Vancouver, Toronto and Montreal from January 15 to 31. The advance wine selection will take place at the Beacon Hotel in New York (2130 Broadway) on Friday, December 14 with twenty importers and distributors who are already working with APVSA members.


Source of information: APVSA, december 2018.

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The art of the blend ... the spell of our winemaker
27 de noviembre de 2018

The oenologist's work, in the process of elaborating a cava, is an arduous and responsible task. He, throughout the year, assumes completely different functions and must remain alert to each type of process. In the steps prior to mixing varieties, the oenologist's role is similar to that of an orchestra director, it is he who gives his approval to start the collection of the grape, it is he who chooses the yeasts to be used for the alcoholic fermentation, and it is always he who controls almost obsessively and restlessly that the temperature of the tanks remains stable and, during all this time, he does not close his eyes at night, and if he does, it is only to dream about his wines and about the next steps to do to get a product of excellence. However, at this time of year, our winemaker assumes a much more complex, mystical and magical role. It becomes the true creator, who molds, with everything he has at his disposal, his raw diamonds, the wines, which he will have to polish little by little in the following steps to obtain our cavas of optimum quality. The hand of the winemaker is seen in the blend of the wines, mixing the different components that constitute a finished product. It is very difficult that a base wine obtained in a single harvest and coming from a single vineyard and from a single vine variety can provide the perfect aromatic balance and the level of sugar and acidity necessary to produce an excellent cava. This is why we usually mix different varieties of still wines, in our case, always from the same vintage, producing Vintage Cavas every year. This procedure is carried out directly at the end of the first fermentation and is considered the real key in the art of cava production. What we are looking for in our winery is to contribute what is missing to a component with one that has it, something like leveling the lame leg of the table, to achieve complexity and originality in the finished product. Due to the long aging on the lees of our cavas, our winemaker has a difficult task, since it is difficult to predict the result of the mixture. There is no chemical formula in force to know how to get it, this is intrinsic to the considerable experience of our technicians, their knowledge, their philosophy of product style and their magic touch;).

The initial blend of still wines in the denomination of origin Cava involves the use of 9 varieties of grapes such as Macabeo, Xarello, Parellada, Chardonnay, Malvasia, Trepat,  Garnacha, Monastrell and Pinot Noir, to give life to a wine that is subjected to a second fermentation, the key passage in which the perlage (bubbles) is formed in the cava.

To make a blend we need (and certainly we have) a team of tasters of great experience, sensitivity and finesse, who as composers must be able to perceive the particularities of each individual element to put it in value in its entirety. They have to be visionary, creative and be able to imagine what they want to achieve, thinking about how to improve and how to make the product exponentially more attractive, staying anchored to the style of our winery.

The secret is to choose expressive base wines from the point of view of softness, warmth on the palate and acidity. According to our experts will be chosen which way to undertake, opting always for obtaining a fine, sophisticated and well-integrated bubble and reaching very elegant finishes with great complexity in the aftertaste. The variations are endless and the tasting of the blend is a discipline that requires rigor, knowledge, ability to perceive the future and must be nourished by a great passion.

Professional tasters or simply CAVA ENTHUSIAST, we are intrepid to know how we will evolve our 2018 vintage.

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Pruning, the process that will define the quality of our wine
15 de noviembre de 2018

This week we have started with the pruning of the vines, a very important process that will determine the quality of the grape, and as a consequence the quality of the wine of the next harvest. That is why we can affirm that pruning is one of the most important tasks carried out in the vineyards throughout the year. But ... What does it really mean to prune?

It deals with a meticulous job that consists of cutting the ramifications of the strain to prevent it from growing in an uncontrolled way. The period to do it goes from mid-November to the end of February (depending on the area and the vine-grower). This is the best period because it is when the vine goes into winter recess, that is, it minimizes its activity.

The objective of pruning is to leave an optimal number of buds to obtain a good quality of grapes in the future harvest.

The plant of the vine is not as we are used to seeing it in the vineyards. It is really a long-branched shrub that grows by clinging to other trees and distributes its fruits in a completely random way. Therefore, pruning is essential to control the plant, but also to shape it we regulate the production and ensure a good harvest.

In short, pruning is one of the most important operations for the subsequent obtaining of good grapes, and a good balance of sugars and acidity in ripening and will define many aspects of the next harvest.

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Enoexpo in Krakow ... looking for importer
13 de noviembre de 2018

Meanwhile we are traveling to Russia, to promote our entire range of Lacrima Baccus, we also decided to focus on Poland, to find an importer.

So, we loaded the batteries for our final stretch, and almost at the end of a year full of surprises, novelties, illusions and maybe disappointments, we boarded the plane for another adventure.

Our export team, after a team meeting about the evaluation of this proposal, decided to take into consideration the participation of Fair Enoexpo in Krakow, in its 16th edition, through Prodeca regarding the dates 7th, 8th and 9th of November .

As the times of the fair were very marked, we did not have time to visit the city, that, although we know very well, it leaves us breathless every time.

The first day we realized that the influx of the public was good, with a large participation of end customers, bloggers, journalists, sommeliers, wine-enthusiasts and restaurants. A tasting of Summum was carried out through Acció, together with the other wines from the Prodeca stands, addressed to the public and, in part, to a prominent Polish sommelier.

The second day was developed in the same way, around many wine lovers and wine enthusiasts, we were grateful and proud to share our products with people who truly appreciated the cava, our land and our heritage.

Only the third day we realized the high influx of visitors, including importers, some more than others interested in samples of our varied range.

Our reflection is undoubtedly related to a very personal, almost sentimental aspect. If we think about when our adventure began a few years ago and where we have arrived, we are satisfied with the work that we are developing little by little.

Despite the results, the fair has not been a goal, but an important starting point for our winery, which wants to challenge itself more and more. The demonstration of our actions is evidently shown by all those who receive them in the first person every day, and they are shared by our customers, our distributors ... and all of you.

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